Firmness and Phytochemical Losses in Pasteurized Yellow Banana Peppers (<i>Capsicum </i><i>a</i><i>nnuum</i>) As Affected by Calcium Chloride and Storage

Abstract

The effect of calcium chloride brine treatment on firmness and retention of phytochemicals in pastuerized yellow banana peppers was studied. Shear force values declined during processing and storage, but CaCl(2) treatment resulted in greater firmness retention. Processing reduced ascorbic acid content by 63%, and after 124 days, <10% of ascorbic acid remained. Quercetin and luteolin contents declined 45% during processing, but levels stabilized during storage. Capsaicinoid content was stable during processing and storage. CaCl(2) treatment did not affect ascorbic acid, flavonoid, or capsaicinoid retention during pasteurization and storage. Retention of phytochemicals appeared to be related to their solubility and structural properties.